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Meatgistics - Walton's - Community

Bacon Curing Project

Scheduled Pinned Locked Moved Meat Processing
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by
    #1

    Picked up a pork belly and cut it half so I could do a honey cure on one 1/2 and a brown sugar cure on the other 1/2.

    Both will to be dry-rub cured before smoking. Here they are 4 days into the curing period.

    Note: Working with honey in a “dry rub cure” is sort of a conflict in terms. More of a sticky-rub.

    20210218_122328.jpg

    Paul

    • How hard can it be?
    YooperDogY 1 Reply Last reply
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  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to processhead on last edited by
    #2

    processhead I just started the same thing, but wit honey anthem other with maple syrup.

    processheadP 1 Reply Last reply
    1
  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to YooperDog on last edited by
    #3

    YooperDog said in Bacon Curing Project:

    processhead I just started the same thing, but wit honey anthem other with maple syrup.

    That maple syrup cure should be a good one. Will be waiting to hear how it turns out Y.D.!

    Paul

    • How hard can it be?
    1 Reply Last reply
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  • JonathonJ Online
    JonathonJ Online
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #4

    processhead Awesome, please keep us updated on the progress

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    1 Reply Last reply
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    wrote on last edited by processhead
    #5

    Yesterday smoked the bacon for for an hour at 120, an hour at 140, an hour at 155 an hour at 170.

    Today it got sliced and packaged. The honey cured had minimal honey character, just the background sweetness. The brown sugar is always good.

    I would do either one again.

    20210222_120339[1].jpg 20210223_070126.jpg
    20210223_070658.jpg
    20210223_094410.jpg

    Paul

    • How hard can it be?
    1 Reply Last reply
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  • JonathonJ Online
    JonathonJ Online
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #6

    processhead Have you ever put orange zest on the brown sugar bacon as it fries? Someone here did that and was trying to convince me to try it. It’s been in the back of my mind for a while but any time I am cooking bacon I have another use for it or I just really want to eat it as bacon, not as some weird experiment!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    processheadP 1 Reply Last reply
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  • processheadP Offline
    processheadP Offline
    processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
    replied to Jonathon on last edited by
    #7

    Jonathon said in Bacon Curing Project:

    processhead Have you ever put orange zest on the brown sugar bacon as it fries? Someone here did that and was trying to convince me to try it. It’s been in the back of my mind for a while but any time I am cooking bacon I have another use for it or I just really want to eat it as bacon, not as some weird experiment!

    Orange zest on bacon is new to me andI have not tried it. Seems like it would be easy enough to add to a pan of frying bacon or even just a couple strips to see what it brings to the party.

    Paul

    • How hard can it be?
    YooperDogY 1 Reply Last reply
    0
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to processhead on last edited by
    #8

    Finished up my experiment with a honey cured vs maple syrup cured. Both turned out pretty mild tasting. Maybe an extra day or curing would help. The next time I am going to use maple sugar instead of syrup. I used a pint of grade B, it darkened the pork a bit and was messy. I just didn’t want to use my limited supply of maple sugar until after sugar season. Smoked with hickory, should have the next belly ready in a couple of weeks.

    IMG_20210301_204846623.jpg

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